|Ground ginger||1⁄2 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Boneless skinless chicken thighs||8 , cut into pieces|
|Olive oil||1 Tablespoon|
|Onions||2 , grated|
|Dried apricots||50 Gram, soaked in a little water|
|Flaked almonds||25 Gram|
|Runny honey||1 Teaspoon|
|Saffron strands||1⁄2 Teaspoon, soaked in little cold water|
|Tomato juice||300 Milliliter|
|Chicken stock||300 Milliliter|
|Canned chopped tomatoes||400 Gram|
|Chopped coriander leaves||2 Tablespoon|
|Garlic||6 Clove (30 gm), crushed to a paste|
Mix all the spices together.
Coat the chicken with half the spice mixture and leave overnight preferably, or for at least 2 hours.
In a heavy saucepan, heat the oil and brown the chicken over a high heat.
Remove from the pan and set aside.
Add the remaining spice mixture, the crushed garlic and grated onions to the pan.
Allow the onions to soften without browning.
Add the apricots and their soaking water, the almonds, raisins or sultanas, honey, saffron and its liquid, tomato juice, chicken stock and tomatoes.
Bring to the boil, reduce the heat to medium heat and cook until the sauce has thickened considerably, this should take about 20 minutes.
Add the chicken and cook for a further 20 minutes.
Fold in the chopped coriander and serve immediately.